Electric Cooktop Location

Status
Not open for further replies.
C

concentric

Member
Location
Charlotte, NC
Hello!

I have a client who wants to install an induction cooktop approximately 3" from her sink. I've looked through the codebook and can't find anything that says I can't do that (unless I'm just not looking in the right place :blink:)

If anyone knows any codes that I can use in my defense to try and talk her out of this, (it's just a BAD idea) I would appreciate it!

Thanks!
 
concentric said:
Hello!

I have a client who wants to install an induction cooktop approximately 3" from her sink. I've looked through the codebook and can't find anything that says I can't do that (unless I'm just not looking in the right place :blink:)

If anyone knows any codes that I can use in my defense to try and talk her out of this, (it's just a BAD idea) I would appreciate it!

Thanks!
Click to expand...

Interesting code related query, almost surprised the CODE does not try to tell folks which type stove to install these days, maybe the 2103 version, or even the 2024, whenever :lol:. Maybe oven doors will need to be tamper resistant or witch proof, eh. Cannot have another Hansel and Gretel episode ever, can we.


Same question as already asked - why do YOU think it is a bad idea? Client thinks it is a good idea, they are the ones using it.
Our induction cooktop is 23" away from sink - too close for you? We be perfectly happy with location.
 
junkhound said:
Same question as already asked - why do YOU think it is a bad idea? Client thinks it is a good idea, they are the ones using it.
Our induction cooktop is 23" away from sink - too close for you? We be perfectly happy with location.
Click to expand...

Personal I think it will look odd without some counter space between the sink and cooktop. I also use both sides of the stove for preparing food so the install above would limit your work space to one area.

Rust may be an issue if it were that close to the sink but I don't think it is a safety issue.
 
Dennis Alwon said:
Personal I think it will look odd without some counter space between the sink and cooktop. I also use both sides of the stove for preparing food so the install above would limit your work space to one area.

Rust may be an issue if it were that close to the sink but I don't think it is a safety issue.
Click to expand...
OP seems to indicate there is 3" of counter between them, plenty of room for preparation right?

I'd also bet that only thing exposed above the counter is a glass top.
 
junkhound said:
Interesting code related query, almost surprised the CODE does not try to tell folks which type stove to install these days, maybe the 2103 version, or even the 2024, whenever :lol:. Maybe oven doors will need to be tamper resistant or witch proof, eh. Cannot have another Hansel and Gretel episode ever, can we.
Click to expand...

Maybe not the NEC, but ever try to get a commercial restaurant range installed in a residence? Those Viking and similar snowflake proof residential ranges exactly fit your description of "tamper resistant or witch proof, eh. Cannot have another Hansel and Gretel episode ever, can we" and cost at least three times what a commercial range does. Commercial ranges are much more reliable and easy to fix if there is ever a problem. No BS electronics. Of course you have to observe the necessary installation requirements but often, even there you would wind up spending less money.

-Hal
 
Induction range tops do not get hot. You must use ferrous metal cookware with them. The range excites the molecules in the cookware and the friction therein creates heat.
These suckers can boil 3 gallons of water in about ten minutes, but the cooktop is safe to touch.
 
Quinton Phillips said:
Induction range tops do not get hot. You must use ferrous metal cookware with them. The range excites the molecules in the cookware and the friction therein creates heat.
These suckers can boil 3 gallons of water in about ten minutes, but the cooktop is safe to touch.
Click to expand...
And here I thought that it magnetized magnetic domains in the ferromagnetic material in alternating directions and the hysteresis losses from the cycling magnetization generated heat.
(Different ways of looking at the same thing, I guess.)
 
I actually though the induction top might not get too hot, however, it will get almost as hot as the pan where the pan is being used. Thermal conduction.

When you heat water for tea or pasta, typically the pot starts out cold, along with a cold cooking surface, then the water gets hot, so splashing water from a cooking pot is not the 45 °F water we have in the winter from our well... not so much temperature differential to worry about. Pots with water (except pressure cookers) are limited to about 212 °F. Pans (therefore surface under pan) doing some blackened fish might reach 450 °F.

Oh, so how about doing some deep frying in a cast iron skillet and someone runs the sink and splashes water in the hot oil? Pow!:thumbsdown:

Installation can work fine, but should come with warning tag for owner... Nanny state you know:D....
 
Seems every residential kitchen is designed around aesthetics with no thought to functionality and safety. Wood cabinets directly at the sides above the range. No vented exhaust hood. I can't believe that some high end kitchens are even functional for cooking. But then today's generation doesn't know how to cook anyway so they probably get little use except for warming up takeout. :blink:

-Hal
 
hbiss said:
But then today's generation doesn't know how to cook anyway so they probably get little use except for warming up takeout. :blink:

-Hal
Click to expand...
very true, either take out or packaged heat and eat foods, no real preparation besides maybe adding a little water in some cases.
 
Status
Not open for further replies.
Top